Description
Chicken Fried Steak with Country Gravy is a classic Southern American dish featuring tenderized cube steaks breaded and fried to a crispy golden brown, then topped with a rich, creamy country-style gravy made from pan drippings and milk. This comforting skillet dinner offers a perfect combination of crunchy exterior and juicy meat, ideal for a hearty meal served alongside mashed potatoes or biscuits.
Ingredients
Scale
For the Steak
- 4 cube steaks (about 4 to 6 ounces each)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying (about 1/2 inch depth)
For the Country Gravy
- 3 tablespoons pan drippings or butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
- Prepare the Steaks: Pat the cube steaks dry thoroughly with paper towels to ensure the coating sticks well. This step is important to get a crispy crust when frying.
- Make the Flour Mixture: In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a flavorful dredging mixture.
- Prepare Egg Mixture: In a separate bowl, beat the eggs thoroughly and whisk in the buttermilk to create a smooth batter for dipping the steaks.
- Dredge the Steaks: Coat each steak first in the flour mixture, then dip into the egg and buttermilk mixture, and finally dredge again in the flour mixture, pressing gently to adhere the coating evenly. Set the coated steaks aside on a tray.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering and hot enough for frying.
- Fry the Steaks: Fry the steaks in batches, cooking for 3 to 4 minutes on each side until they achieve a golden brown color and are cooked through. Avoid overcrowding the pan to maintain oil temperature.
- Drain: Transfer the fried steaks to a wire rack to drain excess oil and keep the breading crispy while you prepare the gravy.
- Make the Country Gravy: Remove excess oil from the skillet, leaving about 3 tablespoons of pan drippings. Whisk in the flour and cook over medium heat for 1 to 2 minutes until the mixture turns golden and fragrant.
- Add Milk: Slowly pour in the whole milk while whisking continuously, scraping up any browned bits stuck to the pan to incorporate their flavor. Continue simmering and stirring until the gravy thickens, about 3 to 5 minutes.
- Season and Serve: Season the gravy with salt and pepper to taste. Serve the hot country gravy poured generously over the crispy chicken fried steaks alongside your favorite classic Southern sides.
Notes
- For extra crispiness, let the dredged steaks rest for 10 minutes before frying to allow the coating to set properly.
- You can substitute cube steak with tenderized round steak if preferred.
- Serve with mashed potatoes or biscuits for a traditional Southern comfort meal.
